DE69605668D1 - MELT CHEESE PRODUCT AND METHOD FOR THE PRODUCTION THEREOF - Google Patents

MELT CHEESE PRODUCT AND METHOD FOR THE PRODUCTION THEREOF

Info

Publication number
DE69605668D1
DE69605668D1 DE69605668T DE69605668T DE69605668D1 DE 69605668 D1 DE69605668 D1 DE 69605668D1 DE 69605668 T DE69605668 T DE 69605668T DE 69605668 T DE69605668 T DE 69605668T DE 69605668 D1 DE69605668 D1 DE 69605668D1
Authority
DE
Germany
Prior art keywords
protein
cheese
product
milk protein
keepability
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
DE69605668T
Other languages
German (de)
Other versions
DE69605668T2 (en
Inventor
Janos Bodor
Dieter Kroeber
Der Tuin Sikko Pieter Van
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever NV filed Critical Unilever NV
Publication of DE69605668D1 publication Critical patent/DE69605668D1/en
Application granted granted Critical
Publication of DE69605668T2 publication Critical patent/DE69605668T2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
    • A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C20/00—Cheese substitutes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

A process for preparing a processed-cheese type product having a crumbly texture that is free of polysaccharide texturing agent and gelatin, including the steps of: a) preparing an aqueous composition comprising milk protein, containing milk protein and water in a weight ratio of from 1:2 to 1:10, wherein the pH is caused to be 4.4-5.0 to cause precipitation of protein; b) incorporating emulsifying salts to cause an increase in pH and to obtain a pH of 4.8-5.3; c) subjecting the mixture to a heat treatment at least sufficient to pasteurize it and passing it through a homogenizer; and d) packing the resulting mixture at a tempeature of at least 65 DEG C, provides a product with a crumbly texture like fresh cheese or white cheese while it has the keepability typical of processed cheeses. As milk protein source, materials with good keepability can be employed. Use of cheese as starting material is not required. Also provided is such a product with crumbly texture and good keepability, having St10 value of 150-1500 g and pH of 4.8-5.3 that is free of polysaccharide texturing agent and gelatin. The product comprises 0-65 % dispersed fat phase and 35-100 % continuous aqueous phase, the aqueous phase containing milk protein and water in a weight ratio of 1:2 to 1:10. The dissolved protein content is less than 40 % calculated on the total amount of protein.
DE69605668T 1995-05-26 1996-05-22 MELT CHEESE PRODUCT AND METHOD FOR THE PRODUCTION THEREOF Expired - Fee Related DE69605668T2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP95201386 1995-05-26
PCT/EP1996/002221 WO1996037115A1 (en) 1995-05-26 1996-05-22 Processed cheese type product and process therefor

Publications (2)

Publication Number Publication Date
DE69605668D1 true DE69605668D1 (en) 2000-01-20
DE69605668T2 DE69605668T2 (en) 2000-05-31

Family

ID=8220326

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69605668T Expired - Fee Related DE69605668T2 (en) 1995-05-26 1996-05-22 MELT CHEESE PRODUCT AND METHOD FOR THE PRODUCTION THEREOF

Country Status (13)

Country Link
EP (1) EP0828433B1 (en)
AT (1) ATE187604T1 (en)
AU (1) AU5901696A (en)
CZ (1) CZ291295B6 (en)
DE (1) DE69605668T2 (en)
DK (1) DK0828433T3 (en)
ES (1) ES2141502T3 (en)
GR (1) GR3032884T3 (en)
HU (1) HU223331B1 (en)
PL (1) PL182433B1 (en)
SK (1) SK281936B6 (en)
WO (1) WO1996037115A1 (en)
ZA (1) ZA964197B (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001032028A1 (en) * 1999-11-05 2001-05-10 Henriksen Joergen A cheese, a process for producing the cheese and an installation for producing the cheese
US20080145498A1 (en) * 2006-12-14 2008-06-19 Kraft Foods Holdings, Inc. Texture and shape control process for acidified food products
ES2526987T3 (en) * 2007-04-13 2015-01-19 Kraft Foods R & D, Inc. Dairy product of fine texture and process for its preparation
DK2238839T3 (en) * 2009-04-09 2015-05-11 Kraft Foods R & D Inc Food with more textures
RU2564117C2 (en) * 2013-11-26 2015-09-27 Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт маслоделия и сыроделия" Cheese analogue production method
EP3910531A1 (en) 2020-05-14 2021-11-17 Kaba Gallenschütz GmbH Method for detecting movements and passenger detection system

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE964652C (en) * 1955-11-03 1957-05-23 Dr Max E Schulz Process for the production of cream cheese or sour cream butter-like spreads
DE2917086A1 (en) * 1979-04-27 1980-11-06 Benckiser Knapsack Gmbh METHOD FOR PRODUCING A DURABLE FOOD PRODUCT
US4684533A (en) * 1984-10-09 1987-08-04 Kraft, Inc. Imitation cheese products
FR2622772B1 (en) * 1987-11-06 1991-02-01 Mero Rousselot Satia PROCESSED CHEESE FOOD PRODUCTS AND PROCESS FOR THEIR MANUFACTURE
NL8801149A (en) * 1988-05-02 1989-12-01 Friesland Condensfab PROCESS FOR PREPARING AN EDIBLE AND LUBRICABLE OIL-IN-WATER EMULSION

Also Published As

Publication number Publication date
WO1996037115A1 (en) 1996-11-28
EP0828433B1 (en) 1999-12-15
PL323589A1 (en) 1998-04-14
SK281936B6 (en) 2001-09-11
HU223331B1 (en) 2004-06-28
DE69605668T2 (en) 2000-05-31
CZ291295B6 (en) 2003-01-15
GR3032884T3 (en) 2000-07-31
PL182433B1 (en) 2002-01-31
CZ373697A3 (en) 1998-03-18
ATE187604T1 (en) 2000-01-15
SK157197A3 (en) 1998-07-08
AU5901696A (en) 1996-12-11
HUP9801801A2 (en) 1998-11-30
HUP9801801A3 (en) 2001-02-28
EP0828433A1 (en) 1998-03-18
ES2141502T3 (en) 2000-03-16
DK0828433T3 (en) 2000-04-25
ZA964197B (en) 1997-11-24

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Legal Events

Date Code Title Description
8364 No opposition during term of opposition
8339 Ceased/non-payment of the annual fee